Healthy Cast Iron Pizza with 2 Ingredient Pizza Dough

Healthy Cast Iron Pizza with 2 Ingredient Pizza Dough

This post may contain affiliate links. As an Amazon Associate, I earn from qualified sales. Click here to read my full disclosure.

I’d like to personally guarantee this cast iron pizza will be one of the best homemade pizzas you’ve ever made. And for a pizza made with 2 ingredient pizza dough, that’s really saying something! 

Seriously, the crust is golden brown and crispy (see below) with just the right amount of chew around the edges of the crust. I’ve included instructions in the recipe for a veggie pizza, but you can take this cast iron pizza crust and run with it in any direction you choose.  

You’d never guess a 12-inch pizza with mozzarella, parmesan, and an olive oil browned crust like this to have just 37 grams of fat in the entire pizza, right? 

How to Make 2 Ingredient Pizza Dough

Okay, this is technically 3-ingredient dough because I think adding a bit of salt is a must. But at its core, the pizza dough is made from good ol’ all purpose flour and fat free Greek yogurt. 

Just throw everything in a food processor and pulse until it looks crumbly and no loose flour remains. Then form a ball and press into a circle using your fingers.

You can also use a stand mixer or even with a simple fork as you can see in the recipe video.

2 ingredient pizza dough in the food processor and on a cutting board before and after forming

For this cast iron pizza recipe, the dough will roughly go all the way to the pan’s edges. So use that for size reference when forming your pizza dough. 

Easy peasy, right? 

Oh, and you could definitely cut this recipe in half and make a smaller personal pan pizza! 

How to Make the Cast Iron Pizza

Now the fun begins! Other than handling a giant cast iron skillet, this part it super simple, too. 

the 2 ingredient pizza dough in the cast iron skillet before and after adding the sauce and cheese

A few important notes about this section of the recipe:

  • Fully heat the oil before adding the 2 ingredient pizza dough. Otherwise, the bottom will have trouble getting crispy. 
  • If you feel confident, tilting the pan a few times during the first few minutes allows some oil to run up the edges of the dough, creating an extra crispy outer shell. Yum!
  • The total time in the skillet should be around 10-12 minutes before finishing in the oven. And the crust should be golden brown before going in the oven. 

Cast Iron Pizza Recipe Video

Here’s a 5-minute video that will walk you through the recipe from start to finish. It also uses different toppings. 

Frequently Asked Questions

Can I skip putting my cast iron pizza in the oven?

The final few minutes in a hot oven fully melt the cheese, remove any excess moisture from the toppings, and let all the flavors get to know one another. I wouldn’t recommend skipping the oven but if you’re absolutely against it, you could try flipping the crust in the skillet after a few minutes before adding the toppings.

That way both sides cook and develop some crust. You could cover the skillet with a baking tray at the end to trap heat and finish melting the cheese. 

Again, this isn’t ideal. Throw that bad boy in the oven to finish! 

Optional: Veggie Pizza Toppings

You’re welcome to use any topping combo you like for your own cast iron pizza. If you’ve tried my low calorie pepperoni pizza with pink sauce, you know I’m a shameless #teampineappleonpizza member. 

For this cast iron pizza, though, I went with all veggies. I’d like to say this was in response to the meatless meal requests I’ve received and not because my Instacart delivery person forgot pepperoni but here we are. 

how to pan roast the veggies for the cast iron pizza toppings

You’ll notice the recipe calls for cooking the peppers, onion, and garlic beforehand. I like cooking any veggie pizza toppings beforehand for several reasons: 

  • It removes excess moisture that could soak into the crust.
  • For a cast iron pizza like this, the time in the oven is minimal and I’d rather have fully cooked veggies. (That’s a personal preference. You may like slightly raw and crispy veggies.) 
  • I feel the flavors develop a bit more when cooked together. 

It would also be easy to cook a bit of chicken with the peppers and onion to give your cast iron pizza a protein boost. 

cast iron pizza crust from the bottom

Final Cast Iron Pizza Recipe Notes

While this recipe might look long, I feel I’ve over explained in hopes of thwarting any issues up front. I promise it’s really easy to make!

That said, here are a few troubleshooting tips I could potentially see coming in handy: 

  • As always, a highly recommend using a food scale to weigh your flour and Greek yogurt for the 2 ingredient pizza dough. If you don’t have a food scale and are having issues with a sticky or dry dough, either add more flour or yogurt to go either way. 
  • If you have trouble handling your pizza dough, lightly flour your hands or spray them with a bit of cooking spray. 
  • Stretching the pizza dough too thin could lead to small tears or holes in the center. If you run into one, simply press the dough back together and press down. The dough should be rather malleable. 

And just as a reminder, let the oil get hot before adding the dough to the cast iron skillet! 

cast iron pizza next to fresh bell pepper and parmesan cheese

I think we’ve ironed out all the details. When you make this cast iron pizza, let me know if it’s one of the best homemade pizzas you’ve ever made. Take a photo and tag me on Instagram @mason_woodruff or share it with my free Facebook group

Cast Iron Pizza with 2 Ingredient Pizza Dough

Cast Iron Pizza with 2 Ingredient Pizza Dough

Yield: 8 slices
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

A simple flour and Greek yogurt pizza dough pan fried to golden brown in olive oil and topped with mozzarella, parmesan, and pan roasted veggies.

Ingredients

Cast Iron Pizza

  • 1 1/2 C (180g) All Purpose Flour
  • 1 C (227g) Fat Free Greek Yogurt
  • 1/2 tsp Kosher Salt, optional
  • 1 Tbsp (16g) Olive Oil
  • 1/4-1/2 C (60-120g) Pizza Sauce, I used Trader Joe's fat free
  • 1/2 C (56g) Shredded Mozzarella
  • 1/4 C (28g) Parmesan Reggiano , shaved or grated

Optional Veggie Pizza Toppings

  • 1 (150g) Bell Pepper , cut into strips (I used half green, half red)
  • 1/2 (75g) Red Onion, cut into strips
  • 5 cloves Peeled Garlic, roughly chopped

Instructions

Toppings Prep

  1. Cut the peppers and onions into thin strips and add to a nonstick pan with cooking spray over high heat. Cook for 4-5 minutes, shaking occasionally, until the peppers and onions begin to brown in places. Remove from the heat and add the chopped garlic. Set aside.
  2. Use a box grater for the mozzarella and thinly shave the parmesan. (If you're using pre-shredded cheese, skip this.)

For the 2 Ingredient Pizza Dough

  1. Add the flour, Greek yogurt, and salt to a food processor. Pulse a few times, leaving a bit of loose flour. (You can also use a stand mixer or just a fork like I used in the recipe video.)
  2. Transfer to a flat surface to form the pizza dough.
  3. Use your fingers to press outward from the center of the dough, creating thicker edges for the crust than in the center. Be careful not to stretch the center too thin and create holes.

For the Cast Iron Pizza

  1. Preheat an oven to 500F or as hot as your oven will go and heat a large cast iron skillet over medium heat**.
  2. Add the olive oil to the cast iron skillet and wait until you start to see a bit of smoke before carefully adding the pizza dough to the skillet. (Place the bottom end of the dough in the skillet closest to your body and slowly lower the dough into the skillet moving away from yourself.)
  3. Cook for 2-3 minutes until you begin to see color from the oil cooking into the dough before adding half the cheese. (This acts as a barrier to prevent any sogginess from the sauce and toppings.) Cook for another 2-3 minutes until the cheese begins to melt.
  4. Spoon the pizza sauce on top of the dough and layer of melted cheese. Don't spread it around.
  5. Add the remaining toppings and cheese. Be sure to get some cheese around the edges of the crust for golden brown edges. (Optional: Sprinkle with crushed red pepper and black pepper. You can also brush a bit of extra oil around the edges of the crust for extra browning.)
  6. Put the cast iron pizza in the hot oven for 5-10 minutes until the cheese is fully melted and the edges are golden brown. Let the pizza cool for a few minutes before removing from the skillet to slice.

Notes

**Readers using gas stoves have reported they've needed to reduce the heat to medium-low to prevent the crust from browning too quickly. 

  • Each slice has 4 SmartPoints. 
  • For the crust, sauce, and cheese without toppings: 1,291 calories, 69g of protein, 166g of carbs, and 36g of fat
  • For a smaller skillet, you can easily cut the recipe in half. 
  • You can find the 12-inch cast iron skillet I use on my recommended kitchen tools Amazon list.

Alternative topping ideas: 

Nutrition Information:
Yield: 8 Slices Serving Size: 1 Slice
Amount Per Serving: Calories: 171 Total Fat: 5g Carbohydrates: 23g Protein: 9g

More Healthy Italian Recipes You Might Like



24 thoughts on “Healthy Cast Iron Pizza with 2 Ingredient Pizza Dough”

  • Have you tried this with almond flour or 1/2 almond four? 2 pieces is a blessing, but I’ve always been a half a pizza girl!

  • 5 stars
    This pizza is legit y’all! It’s a must try. I guarantee you’ll be adding it to your recipe rotation. It was so easy and the topping options are endless. So, if you haven’t tried it yet, get after it!

  • Is there anyway to cook the dough without a cast iron skillet? I don’t own one, so I didn’t know if it was possible to cook the dough a little bit in the oven before adding toppings.

    • You could cook it entirely in the oven like the original pizza crust recipe. I’ve also seen others use nonstick (oven-safe) skillets. Or if you don’t own an oven-safe skillet, you could start it in the skillet to get the crust started and transfer to a baking sheet or pizza stone to finish in the oven. Good luck!

  • I couldn’t leave any starts but I give it 5! Made these with my hubby- I subbed GF flour for mine and did as the recipe called for for the hubby. The dough was a little hard to work with (I attribute that to my less than stellar cooking skills) but they tasted and looked amazing once they were done.

  • This recipe is a staple in our house! I add 1.5 tsp baking powder and an egg white to my dough. I use the base dough for everything from pizza to bagels and sweet and savory rolls. Making it in a cast iron pan was a game changer for us!

  • I’ve been craving pizza and living in a small town the option is either bar pizza or frozen pizza from the grocery store. This is the perfect healthier option and so good! Thank you!!

  • You know the question, “if you could only eat one food for the rest of your life, would would it be?” Easy, pizza! My first job growing up was at a pizza place – I did everything from make pizzas to working the oven. My boyfriend is so sick and tired of pizza, because that’s all I ever want. Luckily I can now make this at any point.

    The first time I made this, I didn’t make the dough thin enough. Which means I started burning it before it was cooked completely. The second time around, I got it thin enough and it turned out perfectly.
    I’m amazed at how good the crust is with only two ingredients – plus salt. I use Trader Joe’s pizza sauce and turkey pepperoni as my topping. I’ll always do mozz (sometimes half fat free half regular). I’ll also add some ricotta sometimes. If my boyfriend decides he’ll actually eat pizza, he does pepperoni or sausage and banana peppers!

    I have a long list of other toppings I want (basically all my faves from the pizza place):
    -philly cheese (maybe use some Trader Joe’s queso as the base),then philly meat, onions and peppers
    -something we called hitman – Italian sausage, pepperoni, and meatballs – then some different seasonings

    I’m so glad my love of pizza can continue with a much more cost effective and healthy option!

  • Finally got to try this pizza crust and I was pleasantly surprised! The center crust was chewier than the outside and I think it was due to being over cooked since my skillet was larger than the burner. The outside that was cooked to perfection was crispy and perfectly golden.

  • I haven’t made this in a cast iron but I’ve baked it, I’ve made pizzas, stromboli/calzones , garlic knots and pizza stuffed balls. Always delicious. Plus the low calories let me eat MORE.

  • If I could make this fit into my macros, I would eat it every day. It’s really that good. I’ve made so many variations- red sauce, Alfredo, pesto- so many options. I even bought a larger (12”) cast iron pan just for making pizza because I wanted a thinner crust. I mix by hand instead of the food processor. Taught my 80 year old Mom how to make it. Great recipe.

  • So, I made two of these tonight and fed them not only to my very picky parents, but also to my insanely picky tween brother AND pizza loving husband. We were going to order delivery and I whipped these up instead. The entire family loved every last bite. Added some parm on top for an extra cheesy kick.

  • Finally got around to trying the two ingredient dough in the cast iron skillet for a pizza and wow! The crust came out so crispy and perfect!! It was easy too. Easy and delicious… my favorite combo.

  • I was amazed at how easy and delicious this recipe was! How did I ever eat regular pizza crust before! I do sub out the flour for equal parts of cauliflower flour that I found at my local Wegmans on clearance. I make this recipe all the time and use different toppings. Everything from feta, spinach, kalmata olives, whole mozzarella slices, variety of vegetables etc. Always comes out great! Little tip…don’t overcook it. My first few times I didn’t think it was done but it was. The bottom browned quick.

  • Pizza will never be the same after you try this one. The topping possibilities are endless. I’ve even added some cinnamon and sugar into this dough and made a healthy version of fried dough in the cast iron. Perfection !

  • This might be hands down the best recipe on this whole blog. I’ve done SO MANY variations of this recipe, I think I could eat this pizza crust every single day for every single meal. I’ve done it exactly as written as well as lots of other combos of toppings. I always keep the cooking instructions and crust as written (although I sometimes add spices to the dough!)

    Variation #1: buffalo chicken. chicken breast, buffalo sauce, red onions, mozzarella or blue cheese crumbles. topped with ranch drizzle or bleu cheese dressing drizzle
    Variation #2: fig/feta. Fig and feta chicken sausage, alfredo sauce, garlic herb goat cheese or feta crumbles, fig jam, mini tomatoes, handful of arugala
    Variation #3: bbq chicken. chicken, bbq sauce, red onions

    I could go on, but you get it, the possibilities are endless, don’t sleep on this recipe!!

  • “unexpectedly delicious, one of my favorite doughs. An enhanced pizza experience”– my boyfriend. I was a little overwhelmed when I first made the dough because of how sticky it was: solved this issue by placing flour on the countertop/mat + my hands OR spraying the surface + your hands with baking spray. This will make the dough much easier to work with. Something else we experienced was the dough getting a little too charred for us, so we just turned the heat to a little less than medium. Now, you can’t really taste the charred-ness regardless, so it’s really just preference. Add some Italian seasoning to the dough once it’s frying in the pan to add extra flavor. Overall, this has become one of my favorite ways to eat pizza !!!

  • Best homemade pizza, I regularly made these for my kids and let them put on all the toppings, which they love! I also roll some dough into small balls (just smaller than golf ball size) and bake them on high for 8 minutes, these make delicious ‘dough balls’ . Thank for this recipe! ⭐️⭐️⭐️⭐️⭐️⭐️

Leave a Reply

Your email address will not be published. Required fields are marked *